Masa and Black Bean Cakes with Spicy Butternut Squash

Traditionally, bocoles are made with cornmeal mixed with lard and stuffed with marinated meat, potatoes, pork, etc. However, this version is ideal for vegetarians and anyone looking for a satisfying dish that is also gluten-free. In Oaxaca, they are commonly made with blue cornmeal and we do that in the restaurant. I love the nutty, corn flavor set against the soft, hot interiors. Both the mole sauce and refried beans may be made days ahead.